Circle City Kolache Recipe: Soft Czech Pastry

Circle City Kolache is a soft, pillowy Czech pastry filled with sweet fruit preserves or creamy cheese, popularized in Indianapolis (the Circle City) by bakeries that brought the tradition from Central Europe. This recipe uses a enriched yeast dough that stays tender for days, and the filling is simple to customize. It works because the tangzhong-style milk roux keeps the crumb moist, and the two-stage rise develops flavor without fuss.

Ingredients

For the tangzhong (milk roux): 3 tbsp (45 ml) whole milk + 2 tbsp (16 g) all-purpose flour
For the dough: 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
1/2 cup (100 g) granulated sugar
1 packet (2 1/4 tsp / 7 g) active dry yeast (or instant yeast)
1 tsp salt
1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
1/2 cup (115 g) unsalted butter, melted and cooled
2 large eggs, room temperature
1 tsp vanilla extract
For the filling: 1 cup (320 g) fruit preserves (apricot, prune, or raspberry) OR 1 cup (240 g) sweetened cream cheese (see variations)
For the topping: 1 egg beaten with 1 tbsp (15 ml) water (egg wash)
Streusel (optional): 1/4 cup (30 g) flour, 2 tbsp (25 g) sugar, 2 tbsp (28 g) cold butter, pinch of cinnamon

Instructions

Make the tangzhong: In a small saucepan, whisk together the 3 tbsp milk and 2 tbsp flour. Cook over medium heat, stirring constantly, until it forms a thick paste (about 2 minutes). Transfer to a small bowl and let cool to room temperature.
In a large bowl or stand mixer, combine the 3 1/2 cups flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, eggs, vanilla, and the cooled tangzhong.
Add the wet ingredients to the dry. Mix on low speed until a shaggy dough forms, then knead on medium-low for 8–10 minutes (or by hand on a floured surface for 10–12 minutes) until smooth and elastic. The dough will be soft and slightly sticky.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
Punch down the dough. Turn it out onto a floured surface and divide into 12 equal pieces (about 60 g each). Roll each into a ball and place on a parchment-lined baking sheet, spacing 2 inches apart. Cover loosely with plastic wrap and let rise again until puffy, about 45 minutes.
While the dough rises, prepare the filling: if using preserves, stir them to loosen. If using cream cheese, beat 8 oz (225 g) softened cream cheese with 1/4 cup (50 g) sugar and 1 tsp lemon juice until smooth.
Preheat the oven to 375°F (190°C).
After the second rise, use the back of a floured spoon or your thumb to make an indentation in the center of each ball, pressing down to form a well. The dough should be about 1/2 inch thick at the edges.
Spoon about 1 tablespoon (15 g) of filling into each well. Brush the dough (not the filling) with egg wash. If using streusel, sprinkle it over the filling and edges.
Bake for 15–18 minutes, until the edges are golden brown. The internal temperature of the dough should reach 190°F (88°C) for a fully baked bread (optional check).
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips

Yeast temperature: If your milk is too hot (above 120°F/49°C), it will kill the yeast. Use a thermometer to get it to 110°F (43°C). If you use instant yeast, you can skip dissolving it in liquid and add it directly to the flour.
Don’t overfill: Too much filling will leak out during baking. A tablespoon is enough; the dough will puff up around it.
Make ahead: You can prepare the dough through step 5 and refrigerate overnight. The next day, let it come to room temperature for 30 minutes before shaping and baking.
Substitute for tangzhong: If you skip it, increase the milk by 2 tbsp (30 ml) and expect a slightly denser texture.

Serving Suggestions

Serve kolache warm with coffee or tea for breakfast or brunch. They’re also great as a snack with a glass of cold milk. For a dessert, dust with powdered sugar or serve with a dollop of whipped cream.

Variations

Cream cheese filling: Beat 8 oz (225 g) cream cheese with 1/4 cup (50 g) sugar and 1 tsp lemon zest. Add a spoonful of jam on top before baking for a two-tone effect.
Savory kolache: Skip the sugar in the dough (reduce to 1 tbsp) and fill with cooked, crumbled sausage (cooked to 160°F/71°C) and shredded cheddar. Bake as directed.
Poppy seed: Use 1 cup (150 g) canned poppy seed filling, available in European markets, or make your own by simmering 1/2 cup poppy seeds with 1/4 cup milk and 2 tbsp honey until thick.
Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if not included. The texture will be less airy but still tender.

Storage and Reheating

Store kolache in an airtight container at room temperature for up to 2 days. For longer storage, freeze them (unfilled or filled) in a zip-top bag for up to 2 months. To reheat, microwave for 15–20 seconds, or warm in a 300°F (150°C) oven for 5–7 minutes. Do not refrigerate unfilled dough; it will dry out.

Frequently Asked Questions

Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture. Use the same amount, but you may need to add 1–2 tbsp more milk if the dough feels dry.

Why did my kolache come out dense? This usually happens if the dough wasn’t kneaded enough or the yeast was old. Check the expiration date on your yeast and knead until the dough passes the windowpane test (stretch a small piece thin enough to see light through without tearing).

Can I make the dough in a bread machine? Yes, use the dough cycle. Add the tangzhong with the wet ingredients. After the cycle, proceed with shaping and second rise.

Do I have to use the tangzhong? No, but it helps keep the kolache moist for days. Without it, the texture will be more like a traditional yeast roll.

What’s the best way to fill kolache? Use a small cookie scoop or spoon. Make the indentation deep enough to hold the filling, but leave at least 1/4 inch of dough around the edge so it doesn’t spill.

Can I use frozen berries instead of preserves? Yes, but cook them down with a little sugar and cornstarch to thicken, or they’ll make the dough soggy.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).